Spicy Italian savoury bread pudding
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Spicy Italian savoury bread pudding
This flavour-packed traybake is the perfect way to rescue not only stale bread, but also any leftover cheese or veggies you have
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
552Kcal
Fat
28gr
Saturates
10gr
Carbs
43gr
Sugars
12gr
Fibre
4gr
Protein
29gr
Salt
1.8gr
Ingredients
- 4 red onions, cut into wedges
- 1 tbsp olive oil, plus extra to grease
- 400g slightly stale sourdough or other rustic bread, cut into large cubes
- 1 x 125g burrata, or buffalo mozzarella
- 90g 'nduja pesto (we used Sacla)
- 6 large eggs
- 500ml semi-skimmed milk
- 1 tbsp chopped rosemary
- 75g Parmesan, finely grated
Step by step
Get ahead
Prepare to the end of step 3 up to 24 hours ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the onion wedges in a roasting tray and drizzle with the olive oil. Season and roast in the oven for 25-30 minutes, or until soft and starting to caramelise. Remove from the oven.
- Grease a large baking dish (about 30cm x 40cm) and cover the bottom with a layer of the bread cubes. Scatter over half the roasted onions and half of the burrata, torn into pieces, then drizzle over half of the 'nduja pesto so it’s evenly distributed. Repeat with the rest of the bread, onions, burrata and pesto.
- Whisk together the eggs and milk with the rosemary and season well. Pour all over the bread pudding. Cover and chill in the fridge for a minimum of 4 hours, ideally overnight, so that the egg mixture soaks right into the bread.
- Preheat the oven to 200°C, fan 180°C, gas 6. Scatter over the Parmesan and bake in the oven for 45-50 minutes or until set, with a crisp, golden brown top (cover after 30 minutes if it is browning to quickly). Serve with a big green salad.
